MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Doubletree Hotel Chocolate Chip Cookies
Categories: Cookies, Copycat
     Yield: 20 Cookies

   1/2 c  Rolled oats
 2 1/4 c  All-purpose flour
 1 1/2 ts Baking soda
     1 ts Salt
   1/4 ts Cinnamon
     1 c  Butter; softened
   3/4 c  Brown sugar; packed
   3/4 c  Granulated sugar
 1 1/2 ts Vanilla
   1/2 ts Lemon juice
     2    Eggs
     3 c  Semi-sweet chocolate chips
 1 1/2 c  Walnuts; chopped

 When you check in at one of 240 hotels run by this U.S. chain, you are
 handed a bag from a warming oven that contains two soft and delicious
 chocolate chip cookies. This is a tradition that began in the early
 90s using a recipe from a small bakery in Atlanta. All of the
 cookies--which weigh in at an impressive 2 oz each--are baked fresh
 every day on the hotel premises. Raves for the cookies from customers
 convinced the hotel chain to start selling the chocolaty munchables
 by the half-dozen. But if you've got an insatiable chocolate chip
 cookie urge that can't wait for a package to be delivered in the
 mail, you'll want to try this cloned version fresh out of your home
 oven. Just be sure to get the cookies out of there when they are
 turning light brown. This way they'll stay soft in the middle when
 cool. For even better results, you can chill the dough overnight
 before you commence with the ceremonial baking.

 Preheat oven to 350 F.

 Grind oats in a food processor or blender until fine. Combine the
 ground oats with the flour, baking soda, salt, and cinnamon in a
 medium bowl.

 Cream together the butter, sugars, vanilla, and lemon juice in another
 medium bowl with an electric mixer. Add the eggs and mix until smooth.

 Stir the dry mixture into the wet mixture and blend well. Add the
 chocolate chips and nuts to the dough and mix by hand until
 ingredients are well incorporated.

 Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place
 the scoops about 2" apart. You don't need to press the dough flat.
 Bake for 16 to 18 minutes or until cookies are light brown and soft
 in the middle. Store in a sealed container when cool to keep soft.
 For the best results, chill the dough overnight in the refrigerator
 before baking the cookies.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 DoubleTree#253#040Hotel#040Chocolate#040Chip#040Cookies.txt>

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